June 6, 2016
The peppercorns really bring out the flavours of the strawberries in this, and it’s a great combination with the goats cheese. Recipe from BerryWorld
1Preheat the oven to 200°C/180°C fan/Gas mark 6.
2Roll out the pastry on a floured surface, then cut out a circle big enough to fit into each mini tart tin.
3Carefully lay the pastry discs into the tart tins and press gently into the corners.
4To blind bake the pastry lighlty prick the pastry bases with a fork then bake for 20-30 minutes until cooked thouroughly.
5Hull and halve the strawberries and mix in a bowl with the black pepper.
6Chop the rosemary and mix with the strawberries.
7When the tart cases are ready, spoon in the strawberries and then add a slice of goats’ cheese on top of each one.
8Place the tarts back in the oven for 10 minutes until the cheese has melted and bubbled.
9Remove from the oven and allow to cool slighlty before serving.